Miso-Ginger Butternut Squash Soup

Miso-Ginger Butternut Squash Soup- infused with the rich umami flavors of roasted butternut squash and fermented miso, this soup is just as nourishing as it is delicious. (vegan, gluten-free + nut-free)

Are you guys as excited for soup season as I am?

I’ve never been one of those people that eats soup in the summertime but as soon as the cool weather rolls in, IT’S ON.

So soup and salad is sure to be on the weekly menu from here on out. Along with pizza and salad, of course. Basically we just eat soup, pizza and salad. I like to consider that the diet of champions.

Let’s talk about the fantasticalness that is this soup. If you’ve never ventured into the miso-ginger territory please take my friendly advice and start NOW. The flavors are just so right together, especially when they’re paired with caramelized roasted butternut squash.

Miso is essentially fermented bean paste and while it’s most commonly made from soybeans, there are versions made from chickpeas as well. So it’s easy to make this soup soy-free, if desired.

The miso gives the soup a rich umami flavor and mild sweetness that highlights the fresh ginger. In addition to that there’s diced celery, shallot and chili powder for plenty of savory goodness.

I will admit, this isn’t necessarily the fastest recipe because it takes a while to roast the squash but I promise it’s worth it. Plus you can always do other things while you wait for it to roast so all is not lost.

I swirled coconut milk in the top for looks but didn’t use any in the recipe, although it would go really well if you have some on hand. You can just sub it in place of the water.

It’s easily one of our favorite soups to date so I you’ll give it a try. It’s the perfect recipe to welcome fall.

Directions:

Preheat the oven to 425°F then line a baking sheet with parchment paper or a silpat.

Slice the stem of the top of the squash then cut lengthwise down the center so that you have two halves. Using a spoon, scoop the flesh and seeds out of the bottom bulb. Rub a bit of high heat oil on the flesh then place face down on the baking sheet. Bake in the oven for 45 minutes, or until soft when you squeeze the outside with a baking mitt. Set aside.

In a large pot, warm one tablespoon olive oil over medium heat. Add the shallot, carrot, celery, ginger, garlic, turmeric, chili powder and a pinch of salt. Stir together then saute for about 5 minutes.

Using a spoon, scoop the roasted butternut squash flesh into the pot, leaving the skin behind. Add the miso and vegetable broth then stir to combine. Turn heat to medium-high and bring to a low boil. Cook for 10 minutes then set aside to cool.

Transfer the mixture to a blender (or use an immersion blender in the pot) and blend until smooth. Pour back to the pot and warm over low heat for a few minutes until heated through. Serve warm and enjoy!

*Fresh ginger adds a little kick of spice. If you’re not a fan of spicy foods, you may want to reduce the amount to 1-inch (about 1/2 tablespoon).

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21 comments

I wish it were cold enough for me to want soup! How is it still in the 80s? It’s getting annoying haha. I do love me some butternut squash soup so I’m sure I would love this version!
Side note- I bought tempeh for the first time ever and thought you’d be proud of me. I have no idea what to do with it……but I have it lol

It was chilly when I made this soup, I swear! lol

Now it’s super humid and muggy, bleh. Hopefully it will pass soon!

I almost missed the part about the tempeh! Congrats on venturing into new territory!! #proudmom :)

This is one of my favorite recipes with tempeh: http://makingthymeforhealth.com/smoky-maple-tempeh-hash-brussels-sprouts/ Not sure if you would be into those flavors but I thought I would suggest it anyway. If you find another recipe you like just make sure to either heat the sauce or the tempeh before you let it marinate. That helps it absorb the flavor much better!

I didn’t realize there’s chickpea miso! How about that… and it’s funny because I’ve seen that container at the store, just never studied it! LOL – I don’t mind how long roasting takes, ever! The flavors that come from roasted veggies is totally worth the wait! This soup, oooooh I’m so into soup season. But I gotta say, I’m still enjoying heirlooms, corn and peppers right now, so I’ve only cut into one squash so far this season. But I’m collecting squash.. the pile has started! Delicious work Sarah!

Oh I would be enjoying those too if I still lived on the west coast! Our tomatoes were gone almost a month ago here and squash took their place. It’s been an interesting adjustment from Cali’s plentiful produce (and those incredible heirlooms…) but I’m thankful that we have so many local farmers here!

I normally add ginger to my butternut squash soup but haven’t ever tried it with miso yet…this sounds phenomenal! I haven’t seen chickpea miso and it’s definitely on my list to try now. While I love soup year round, it’s so much more enjoyable in the cooler months. This is such a cozy bowl!

The soap is to die for! Definitely pre-roast the squash. It gives a delightful richness to the dish. Can Chickpea Miso be purchased locally?

Rating: 5

Hi Jude! I buy the chickpea miso at Earth Fare but I’ve also found it at Whole Foods. Most health food stores carry it, although your regular grocery store might be able to order it if you ask them. The brand is Miso Master. :)

I made this soup tonight for dinner. I used some already cubed butternut squash from the produce department in the store. It was delicious on a cool night in Alabama.

Rating: 5

I’m so happy you enjoyed it! Thank you for taking the time to comment! :)

Made this with both roasted butternut squash and acorn squash, doubled the recipe and used hacho miso, the dark brown variety. Processed the vegetables before sautéing instead of chopping to save time. Used better than bouillon in place of vegetable broth and topped with feta. Delicious, even if I changed the recipe to use what I had.. great.